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It’s the Holiday Season!

December 8, 2014 //
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This time of the year it is hard not to get Christmas songs stuck in your head. As I type I can hear Andy Williams singing “It’s the holiday season, and Santa Claus is coming around…” It goes on and on…. I don’t know whether it is because Patrick and I snuck away to Charleston last weekend, but the Christmas season feels short again this year and I feel like I’m far behind. I have to catch up, because for the first year ever Eliza fully understands that it is Christmas. It is adorable to watch – she loves the tree, the caroles and Frosty, but it also means that we better step it up and plan some fun activities and get her (or ahem, ask Santa) for some good presents!

Despite the busy season full of shopping, decorating, baking and general merriment I am still trying to slip a home-cooked meal in when I can. It isn’t as often as I’d like (there’s a pizza on its way while I type this), but I am hoping to get a few dinners made without the help of a microwave. Here are a couple of repeats, and two new meals that are delicious and perfect for the season. Enjoy!

The first snowman of the season (I know, he is a little scary)

The first snowman of the season (I know, he is a little scary)

Meal #1: Pork Chops with Apples and Onions + Braised Red Cabbage
Meal #2: Chicken Saltimbocca with Cheese + Sautéed Spinach
Meal #3: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #4: Lemon Pasta with Roasted Shrimp + Green Salad

Your grocery list, excluding the usual pantry items:

fresh sage – 1 bunch (or 1 tsp. dried sage)
white onion – 2
scallions – 1 bunch (approx. 4)
red cabbage – 1 head (2 1/4 pounds)
lemons – 3
spinach – 2 bags or bundles
apples – 5
brussels sprouts – 1 lb.
carrots – 2
jalapeno – 1
ginger – 1 small piece
fontina (provolone or gruyere work too) cheese – 6 slices (approx. 4 ounces)
pine nuts (optional)
apple cider – 1 cup
linguine – 1 box
dry red wine – 1/2 cup
rice (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
oyster sauce (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
unseasoned rice vinegar (if you don’t already have it)
dark-brown sugar (if you don’t already have it)
bone-in pork chops – 4 (3/4-1-inch thick)
flank or skirt steak – 1/2 lb.
bacon – 4 ounces (approx. 4 slices)
proscuitto – 6 thin slices
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

 

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Categories Meal Plans

Leek, Bacon and Pea Risotto

June 28, 2014 //
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Leek, Bacon and Pea Risotto
IMG_1429 web

I love risotto but after a few disastrous attempts at making it at home I basically gave up. I’d follow a recipe line by line but instead of 20-30 minutes of stirring to cook the rice al dente it took over an hour. And frankly, as good as risotto is it wasn’t worth carpal tunnel syndrome. But, one day I was talking to someone (I can’t remember who, sorry!) about my bad luck with risotto and they suggested that perhaps the abrorio rice that I was using was old and that was why it wasn’t absorbing the liquid. Genius! So, now instead of buying a large or even medium sized bag of rice I try to only buy what I need for that recipe or at least get the smallest bag I can find and use it up quickly.

Anyway, this recipe is relatively simple and delicious and makes a lovely spring meal, especially with a glass of rose!

 

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Categories Meals

The Last of Spring

June 23, 2014 //
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I’m trying something new this week. Instead of four meals, I’m sharing three plus a recipe for fava bean puree which is wonderful. The minute I saw the fava beans at my farmers market last Sunday I knew I had to make this recipe and I wanted to share it with all of you. I brought the puree to a friend’s house for the US vs. Portugal World Cup Match (wasn’t that a bummer?) and they loved it too. I also traveled for work this week so consequently I only made three meals.

Speaking of traveling – I’m traveling again for work at the beginning of this coming week and then heading up north to Vermont for the July 4th holiday – staying a whole week. I can’t wait! But, that means that I’ll probably not be posting my usual meal plans for a little bit, but I hope to update the site once in awhile with a recipe or two. To help you plan while I’m gone  you always can check out previously posted meal plans or meals.

What I was doing yesterday when I should have been posting this meal plan.

What I was doing yesterday when I should have been posting this meal plan.

Meal #1: Leek, Bacon and Pea Risotto
Meal #2: Nancy’s Chopped Salad + Bread
Meal #3: Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas 
Bonus: Fava Bean Puree

Your grocery list, excluding the usual pantry items:

Idaho potatoes – 2
lemons – 2
red onion – 1 small
shallots – 2 medium
leeks – 2
sugar snap peas – 1 lb.
cherry or grape tomatoes – 1 pint
iceberg lettuce – 1 head
radicchio – 1 head
fresh rosemary, sage, thyme, parsley – 1 bunch each
frozen peas – 3/4 cup
fava beans – 2 lbs.
chickpeas – 1 (15 ounce) can
low-sodium chicken broth – 12 cups (96 ounces)
arborio rice – 2 1/2 cups
pepperoncini – 1 small bottle
dried oregano (if you don’t already have it)
red wine vinegar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
provolone cheese – 1/4-1/2 lb.
salami – 1/4-1/2 lb.
bacon – 4 slices
salmon fillets – 2 (6 ounces each)
white wine

 

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Categories Meal Plans

Asian Tonight?

May 12, 2014 //
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I don’t know what was up with this week, but for some reason I made a lot of meals with Asian ingredients and flavors. The great thing about using Asian ingredients is that they often add a great burst of flavor with very little work or time. So, for this week’s meal plan I’m featuring two of these dinners – the pork stir fry and grilled tuna steak which when paired with my dipping sauce may remind you of sushi.

Meal #1: Salmon and Potatoes in Tomato Sauce
Meal #2: Pork Stir Fry with Asparagus and Sugar Snap Peas
Meal #3: Grilled Tuna Steaks with Dipping Sauce + Sesame Broccoli
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:

onion – 1
shallots – 2
lemons – 2
asparagus – 1 lb. bunch
sugar snap peas – 1 1/2 cups
broccoli – 1 large head or 1 lb.
leeks – 4
ginger – 1 piece
small white potatoes – 3/4 pound
fresh parsley – 1 bunch
Kalamata olives – 1/2 cup
diced tomatoes – 2 cans (28 ounces each)
sherry – 1 bottle (it’ll keep)
sesame seeds – small package (they’ll keep)
short pasta (penne) – 1 box
rice (if you don’t already have it)
soy sauce (if you don’t already have it)
Sriracha (if you don’t already have it)
brown sugar (if you don’t already have it)
rice vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
corn starch (if you don’t already have it)
eggs – 2
pork tenderloin – 1, 12-16 ounce piece
bacon – 6 slices
salmon fillets – 4 (6 ounces each)
tuna steak – 4 1-inch pieces

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Categories Meal Plans

Pork Stir-Fry with Asparagus and Sugar Snap Peas

May 12, 2014 //
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Pork Stir-Fry with Asparagus and Sugar Snap Peas
IMG_1220 Web

It is a little early in the season to be bored with asparagus, and trust me I am not, but sometimes I get bored with the typical cooking methods – steaming or roasting.

Note: I used regular cooking sherry that I bought at the grocery store, but if you don’t have that you can find a bunch of suggestions for substitutions on Serious Eat’s online forum.

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Categories Meals

Shrimp with Orange and Ginger and Rice

April 29, 2014 //
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Shrimp with Orange and Ginger
Shrimp w Orange and Ginger_Web

2-inch piece of fresh ginger, grated
2 cloves garlic, minced
1 TB. sesame oil
1/4 – 1/2 ts. crushed red pepper, or to taste
salt and fresh ground pepper
1 lb. shelled, deveined shrimp
1 large red bell pepper, thinly sliced
6 scallions, thinly sliced (separate white and green parts)
2 large oranges
1 TB. vegetable oil

Mix ginger, garlic, sesame oil, crushed pepper, salt and pepper to taste in a bowl. Add the shrimp and toss until coated. Cover and marinate at room temperature for 10-15 minutes.

Peel and segment the oranges, catching the juice in a bowl (watch Saveur’s video on how to segment citrus here). Cut the segments in half crosswise and add them to the bowl.

Heat a wok or large, deep skillet over moderately high heat until hot. Add the shrimp and stir-fry for a few minutes, until the shrimp turn pink all over. Remove with a slotted spoon and set aside.

Heat the vegetable oil in the pan. Add the bell pepper and white part of the scallions, and stir-fry for 5 minutes or until softened. Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until heated through. Taste for seasoning and serve immediately, sprinkled with the green parts of the scallions.

Rice

Prepare whatever rice you prefer according to the package.

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Categories Meals

Digging through the Recipe Collection

April 29, 2014 //
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I’m really happy that I finally started this meal-planning blog, but as the weeks have gotten busier it has been more difficult to find time to research recipes, prepare meals and put together each post. I’m not complaining, just saying that you never really know what you’ve gotten into until you’re in it! That said, one unexpected benefit of this site has been that I have an excuse, or really the impetus, to finally try a bunch of recipes that I have clipped or dog-eared or saved on Pinterest. Like anyone, I make roughly the same 20 meals per season rotated over the course of 3-4 weeks. Many of those meals have already been featured on this blog. However, when I started this blog I knew that if I provided readers with just 20 recipes my endeavor would be short lived. So, I started digging through my recipe collection, which lives in a large accordion folder, a collection of food magazines, many cookbooks, a “recipe box” on epicurious.com and of course my trusty Pinterest recipe board.

My trusty recipe board on Pinterest

My trusty recipe board on Pinterest

This week I bring you three recipes that I tried for the first time this week, but that I have wanted to make for awhile. Along with those three I added a re-post of my pasta marinara (a mainstay). Enjoy!

Meal #1: Sweet and Sour Chicken Thighs with Couscous
Meal #2: Pasta with Marinara + Green Salad
Meal #3: Spring Minestrone with Chicken Meatballs and Garlic Bread
Meal #4: Shrimp with Orange and Ginger

Your grocery list, excluding the usual pantry items:

onion – 1
carrots – 2 lb.
lemons – 2
lettuce – 1 bunch or bag
leek – 1
baby spinach – 1 cup
red bell pepper – 1
oranges – 2
scallions – 1 bunch
basil – 1 small bunch
chives – 1 small bunch
ginger – 1 small piece
parsley – 1 bunch (optional)
cilantro – 1 bunch (optional)
low-salt chicken broth – 5 cups
egg – 1
pasta – 1 box
rice
small pasta (such as orzo or ditalini) – 1 box 
crushed tomatoes – 28 ounce can
baguette or whatever bread you like
breadcrumbs – 1/2 cup (if you don’t already have it)
sesame oil – (if you don’t already have it)
honey – (if you don’t already have it)
paprika – (if you don’t already have it)
cinnamon – (if you don’t already have it)
crushed red pepper – (if you don’t already have it)
bone-in, skin-on chicken thighs – 2 1/2 to 2 3/4 lb total
ground chicken – 6 ounces
shrimp – 1 lb. 

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Categories Meal Plans

Is it spring or is it winter?

April 15, 2014 //
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Well this has been a crazy weather week! We started off with an absolutely beautiful weekend in NYC where it would not have been crazy at all to wear shorts and then bam – 30 degrees slams you in the face! Some of you probably even got some snow. Sorry about that. With Passover and Easter so late this year I thought we were guaranteed a holiday meal with local asparagus, but it looks like we’ll have to wait a few more weeks for those beautiful stalks to hit the farmers markets. Fortunately the first ramps of the season have been spotted and it is only a matter of time before everything else starts rolling in.  I can’t wait! I’ll be the first to say that I am pretty sick of what I’ve been cooking lately and I am ready to prepare and share with you some new recipes. In the meanwhile here’s a new meal plan with two new recipes and two repeats.

Eliza enjoying the sun at Brooklyn Bridge Park

Eliza enjoying the sun at Brooklyn Bridge Park

Meal #1: Chicken Fajitas + Black Bean and Corn Salad
Meal #2: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #3: Penne with Swiss Chard and Kielbasa
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items:

limes – 2
red bell pepper – 1
yellow or orange bell pepper – 1
onion – 1
scallions – 1 bunch
carrots – 2
jalapeño – 1
grape or cherry tomatoes – 1 pint
Swiss chard (preferably red) – 1 large bunch
fennel – 2 bulbs
Brussels sprouts – 1 lb.
parsley – 1 bunch
ginger – 1 small piece
can of black beans – 1
can (or bag) of corn – 1
salsa
tortillas
penne
rice
French bread
soy sauce (if you don’t already have it)
chili powder (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
parmesan (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
skinless, boneless chicken breasts – 1 lb.
kielbasa – 1/2 lb.
shrimp – 2 lb.
skirt steak – 1/2 lb.
Pernod (optional)

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Categories Meal Plans

Balance

April 2, 2014 //
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We all juggle commitments to family, friends, work, our home, and of course, ourselves. Unfortunately, most of us don’t do a great job balancing these important aspects of our lives and at least one often gets neglected. I think some people are better at being out of balance than others, but I am not one of those people. I like routine and habit – I always have. Having Eliza really shook up a lot of the balance that I had carefully crafted and maintained over the years. Two years into motherhood, I think I have a better handle on how unscripted and unplanned life can be, but that doesn’t make it any easier.

One way that I’ve dealt with the imbalance, or rather the stress of living with it, is to cook. I realize cooking isn’t everyone’s remedy, but it is mine. There is something about reading recipes, organizing ingredients, prepping vegetables and preparing a meal that I find very therapeutic. Within a few minutes I am out of my own head and into the creation process, which is often what I need. I love the concentration that chopping an onion requires and the creativity that sparks when I stray from a recipe. This week was another busy week, beginning with my business trip to Madison, Wi. and ending with Patrick working an  evening and having his usual Thursday night class. Fortunately, I got a few homemade dinners in to keep me on balance.

The tools of my "therapy"

Tools for my “therapy”

Meal #1: Chicken Thighs with Shallots and Tomatoes
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Roasted Cod with Potatoes and Olives
Meal #4: Chicken and Vegetable Stir Fry + Rice

Your grocery list, excluding the usual pantry items:

red, new potatoes – 2 lb.
ginger – 1 small piece
scallions – 1 bunch
red, yellow or orange peppers – 2
zucchini and/or summer squash – 2
snap peas – 1 cup
shallots – 12 to 15
leeks – 4
cherry or grape tomatoes – 2 pints
tarragon – a few sprigs
parsley – 1 bunch
lemon – 1
kalamata olives (if you don’t already have them)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
white wine
eggs – 2
penne or another short pasta – 1 box
rice
chicken breast – 1 lb.
bone-in chicken thighs – 8
bacon – 6 slices
cod fillet – 6 to 8 oz. per person

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Categories Meal Plans

Cravings

March 27, 2014 //
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What do you crave? Even though I am more of a savory rather than sweet kind of gal, my cravings tend to be for sugar. When I have an itch that needs to be scratched it is usually for a cookie, or ice cream, or chocolate. This was only magnified when I was pregnant with Eliza. Of course, then I was fine with it because I figured if I wasn’t going to drink I could at least have dessert! For the non-pregnant times of my life I often try to distract myself away from an oatmeal cookie the size of my head toward perhaps a small piece of dark chocolate. Sometimes it works, but other times it doesn’t… Cravings are kind of like a piece of clothing or pair of shoes that you’ve been coveting. If it sticks with you and you can’t get it out of your head you must really want it and you should give in. You’ll probably be glad that you did.

macarons_Midgley_flickr
Photo by Midgley/CC by 2.0

So, where am I going with all of this? Well, this week I had a craving for something totally random – roast beef. Weird, I know. I have no idea why, but I really wanted roast beef and kept thinking about it for days. Maybe I needed more iron? Funny enough, I’ve never made it before, so this past Sunday I took the leap. I’m glad I did – the recipe link is below. With that need taken care of I feel better already…

Meal #1: Roast Beef with Potatoes and Shallots + Steamed Green Beans
Meal #2: Spicy Peanut Chicken and Broccoli + Rice
Meal #3: Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #4: Baked Fish with Tomatoes and Olives + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

red or Yukon gold potatoes – 1 1/2 lb.
shallots – 8
green beans – 1 1/2 lb.
broccoli – 1 large head
red cabbage – 1 medium head
apple – 1
plum tomatoes – 8
lemon – 2
tuscan kale – 1 large bunch
dried bay leaf (if you don’t already have it)
soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
smooth peanut butter (if you don’t already have it)
sesame oil (if you don’t already have it)
rice vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
Sriracha (if you don’t already have it)
kalamata olives – 1/4 cup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
rice – 1 box or bag
eye of round roast beef – 1 1/2 lb
skinless chicken thighs – 4
pork tenderloins – 2 (1 1/2-1 3/4 pounds total)
white fish fillets – 6 ounces per person
beer  – 1 can or bottle

 

 

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